Chef Juliette
English Bread Pudding
Butter each slice, swell the fruit, and let a shallow bain-marie do its quiet work: this economical custard pudding rewards patience with tender crumb and a softly set centre.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
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Recipes
Chef Juliette
French Bread Pudding
Pouding de pain à la française turns humble white crumb into silk: vanilla milk, eggs, and beaten whites poached gently until the pudding stands proud, then served with custard, sabayon, or fruit sauce.
Chef Juliette
German Bread Pudding
Brown crumb drinks Rhine wine, cinnamon, and moist sugar before eggs, butter, and a gentle bain-marie turn thrift into a tender pudding made for ruby fruit syrup.
Chef Juliette
Scotch Bread Pudding
Pouding de Pain à l’Écossaise turns vanilla bread custard light with beaten whites, suspends thin seasonal fruit through it, then meets a glossy red-currant sauce sharpened with raspberry.
Chef Juliette
Tapioca
A modest tapioca pudding with the full grammar of a soufflé: milk-swollen pearls, yolks for richness, whites for lift, and a gentle bain-marie that sets it just firm enough to turn out.
Chef Juliette
Sago Pudding
Pouding au sagou rises softly in its sago-dusted mould, then turns out with a pearled edge and tender vanilla centre, proving that patient swelling, not richness or fuss, makes a fine starch pudding.
Chef Juliette
Semolina Pudding
Gâteau de semoule turns sweet milk and economical grain into a tender moulded pudding, lifted with yolks and whipped whites, then gently poached until resilient enough to turn out.
Chef Juliette
Vermicelli Pudding
Milk-tender vermicelli, butter, yolks, and folded whites become a light molded pudding, with long strands left nearly whole so the turned dessert wears its own pattern.
Chef Juliette
Fresh-noodle Pudding
Thin ribbons of fresh egg noodle set in buttery sweet milk, enriched with yolks, lifted with whipped whites, and gently poached in a mould: a tender pudding with real structure.
Chef Juliette
English Tapioca, Sago, and Semolina Puddings, etc.
Pouding anglais turns three humble starches into one lesson: cook the grain fully in barely sweetened milk, add exactly two eggs per pint, then let a bain-marie set the custard gently.
Chef Juliette
Brazilian Pudding
Pouding Brésilien teaches the nerve of caramel and the gentleness of custard: old-gold sugar clothing a tender vanilla tapioca pudding, poached quietly, chilled, and turned out into its own shining sauce.
Chef Juliette
Chevreuse Pudding
Pouding à la Chevreuse turns humble semolina into a dinner-party dessert: a tender buttered pudding under kirsch sabayon, whisked until pale and carried to the table before its airy crown can settle.
Chef Juliette
Rice Pudding
Pouding de riz rises from whole vanilla-scented grains and beaten whites into a tender moulded pudding, butter-gold at the edges and light enough to carry custard, sabayon, or fruit sauce.
Chef Juliette
English Rice Pudding
Firm rice grains held in loose vanilla custard, baked in the serving dish and dusted with icing sugar. Pull it early, because the quiet standing time completes the oven’s work.
Chef Juliette
Rice and Chocolate Pudding
Tender grains, dark chocolate, and a lifted crumb baked in one buttered dish, with chocolate custard softened by whipped cream alongside. The whole pouding rests on folding the whites without crushing the rice.
Chef Juliette
Saxon Pudding
A milk panade dried as firmly as choux, enriched with yolks, then lifted with stiff whites: Pouding Saxon rises gently in a bain-marie and arrives soft, butter-gold, and ready for custard.
Chef Juliette
Almond Souffléd Pudding
A tender almond soufflé pudding, poached rather than baked, with grilled almonds and warm white-wine sabayon: mastery lies in drying the panade before the egg whites ever meet it.
Chef Juliette
Souffléd Pudding, Denise
Pouding soufflé Denise turns a properly dried almond and crème de riz paste into a tender, buoyant pudding, enriched with yolks, lifted by whites, and unmoulded beneath apricot-almond sauce.
Chef Juliette
Lemon Souffléd Pudding
Hot lemon-scented pudding rises tender above its ramekin, then turns soft and custardy beneath, with cool crème anglaise beside it. The lesson is simple: perfume the milk with rind, never burden the batter with pith or juice.
Chef Juliette
Orange, Curaçao, Anisette, and Bénédictine Puddings, etc.
One base becomes four perfumed desserts, each gently poached and paired with its own crème anglaise. The lesson is restraint: add every liqueur off the heat, or its finest aroma escapes.
Chef Juliette
Indian Souffléd Pudding
Two gingers do different work in this French souffléd pudding: ground ginger carries the heat, candied dice give the bite, and ginger custard catches every warm, tender spoonful.
Chef Juliette
Chestnut Souffléd Pudding
Pouding soufflé aux marrons rises on one uncompromising step: dry the vanilla-poached chestnut purée until it leaves the pan clean, then yolks and whites can carry it into a tender, buttery pudding.
Chef Juliette
Mousseline Pudding
Pouding Mousseline turns butter, sugar, yolks, and beaten whites into a tender ring that rises in a bain-marie, rests ten minutes, then receives a light Sabayon or vivid fruit sauce.
Chef Juliette
Souffléd Pudding à la Régence
Caramel sets the pace in this vanilla-light Régence pudding, whose airy crumb poaches gently behind an amber shell before meeting a separate ribbon of caramel crème anglaise.
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